Cornbread Turkey Stuffing

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 22 servings
Calories 291, total fat 14 G., saturated fats 7 G., proteins 6 G., carbohydrates 35 G., fiber 1 G., cholesterol 61 mg, sodium 501 mg, sugar 1 G.

"My grandmother baked cornbread every night for dinner," recalls Katie Lee, "so this stuffing is a nod to her tradition." Katie begins by mixing butter and herbs, which she adds to the bread stuffing. You'll have some of this fragrant butter left over. You can use it later in other dishes, or rub it on the turkey before roasting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g unsalted butter at room temperature, plus extra for greasing the pan
3 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 tbsp chopped fresh parsley
1 teaspoon chopped fresh rosemary
2 large onions, finely diced
3 stalks of celery, finely diced
9 cups cornbread cubes
1 large egg, lightly beaten
1 cup lightly salted chicken broth
3/4 cup whole milk

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cornbread, eggs, milk, celery, sage, thyme, rosemary

Cooking the dish according to the recipe:

Make herb butter:

In a small bowl, whisk together the butter, sage, thyme, parsley, rosemary, 1 tablespoon salt, and 2 teaspoons black pepper until smooth.
Prepare the filling:

In a medium skillet over medium heat, melt 1/2 cup butter with the herbs. Add the onion and celery and cook, stirring occasionally, until translucent, 10-15 minutes. Remove from heat and let cool.

Preheat oven to 190°C.
In a large bowl, combine fried onion and celery with cornbread, egg, chicken broth, milk, 3/4 teaspoon each salt and black pepper; mix well.
Transfer to a greased 22x32cm baking dish. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20 minutes.

Author of the recipe - Katie Lee is an American food writer and television food critic.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Dinner party / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / American cuisine

Similar recipes